Vegan Green Goddess Potato Salad
Hello & Happy Wednesday!!
When it comes to dressings I always make my own and keep it simple. I have an olive oil, balsamic and Za’tar dressing that’s my go to, but I love to mix it up and try other concepts. Simply put, life is just too short to reach for ready made dressings when you can whip up a fab one in just minutes!
In recent years I the Green Goddess dressing exploded and even recall buying a vegan one from Annies for years. Ironically it was brown and completely not the traditional GG dressing lol. The classic Green Goddess dressing was actually said to be created at a hotel in San Francisco around the 50’s and was comprised of mayo and anchovies. While I’ve whipped up a few different GG recipes, I’ve never used either and they come out so good!
When it comes to the summer, you have to have potato salad at least once. I find that I always get a random craving for it around July as it’s filling, but also refreshing, especially when paired with my staple Green Goddess Dressing. Potato salad typically features mayo or mustard and lacks nutrients all around. However, you can absolutely create a veggie packed potato salad, and this is it!
What I love about this dressing is like most, it’s quick and easy, packs color, flavor, but also nutrients, could pair well with just about anything, and the tarragon just puts the flavor over the top! What’s even more wonderful about my approach, is that it packs healthy fats like avocado, fresh spinach, and no oil or mayo, which is common in potato salad!
If you’re looking for a modern nutrient dense spin to put on your next potato salad, this is it! You have to try my vegan Green Goddess Potato Salad!
Why this recipe is great:
Dressing can be used for a variety of dishes!
Eat Drink Shrink
15 minPrep Time
15 minCook Time
30 minTotal Time
5 based on 1 review(s)
- 1 ripe avocado
- 2 garlic cloves, minced.
- 2 tbsp vegan sour cream
- 1 tbsp lemon juice
- 1/2 cup chopped parsley.
- 1/4 cup chopped tarragon.
- 3 Tbsp chopped chives.
- 1 large handful fresh spinach
- 1/2 tsp salt
- 24 oz mini potatoes
- Garnish: chopped chives + parsley
- Wash the potatoes. Slice in half. Boil water, add 2 tsp salt. Add the potatoes, reduce to a simmer. Cook for 10-15 minutes. Remove from heat, rinse with cold water. Place in fridge to completely cool.
- Throw all of the green goddess ingredients in a food processor. Blend until smooth.
- Toss the potatoes in the GG dressing. Add additional salt if needed.
- Garnish with chopped scallions and additional parsley.